Baked Quinoa Cakes Recipe with Tart Cherries & Pistachios

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup nonfat plain Greek yogurt
• 1 garlic clove, minced
• 1 tsp fresh lemon juice
• ¼ cup finely chopped basil
• 1/8 tsp salt
• 3/4 cup quinoa, rinsed well
• 2 cups water
• 4 eggs, beaten
• 1 cup whole wheat panko breadcrumbs
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• ¼ cup shelled pistachios, chopped
• 1/3 cup dried tart cherries
• 3 tbsp crumbled feta cheese
• ¼ tsp salt
• ¼ tsp ground pepper
• Water or flour, if needed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the rinsed quinoa and 2 cups water in a saucepan with a pinch of the 1/8 tsp salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes until the water is absorbed. Fluff and let cool 10 minutes.

2. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin well.

3. In a large bowl, combine the cooled quinoa, Greek yogurt, lemon juice, 1 minced garlic clove, chopped basil, and the remaining 1/8 tsp salt.

4. Add the beaten eggs, panko, green onions, the other 2 minced garlic cloves, pistachios, dried cherries, feta, 1/4 tsp salt, and 1/4 tsp pepper. Stir well. If the mixture is too wet, add a little more panko or flour; if too dry, add a splash of water.

5. Divide the mixture evenly among the 12 muffin cups and press firmly. Bake 20 to 25 minutes until golden and set, and an instant-read thermometer inserted into the center reads 160°F (71°C).

6. Let the cakes cool in the tin 5 minutes, then loosen the edges and remove them to serve.